Improvement in cooking-ranges



ZShees-SheeI CHARLES J. WGOD.

Improvement in Cooking- Banges- 2 SheetS--Shet 2.

CHAR LES J. WOOD,

Improvement in CookinggRange.

PATENT OFFICE.

CHARLES J. WOOD, OF BALTIMORE, MARYLAND.

IMPROVEMENT I N COOKING-RANGES.

Specification forming part of Letters Patent No. 115,800, dated J une 6,1871.

To all whom t may concern.:

Be it known that I, CHARLES J. Woon, of the city and county ofBaltimore,in the State of Maryland, have invented certain new and usefulImprovements in Cooking-Ranges.

My invention relates generally to that class of cooking-ranges which areor may be provided with wat-erbacks, and are also intended to serve ashot-air generators for the heating of rooms remote therefrom. Myinvention consists in a novel combination, construction,

i and arrangement of certain reverberatory flues,

dampers, smoke-pipes, hot-air chamber, and water-back; and I do herebydeclare that the following specification, taken in connection with thedrawing furnished and forming a part of the same, .is a true, cle'ar,and exact description thereof, reference being had toA the drawing.

Figure 1, Sheet 1, represents, in perspective, one of my ranges. Fig. 2represents a longitudinal vertical section through line :c x of Fig. 3.Fig. 3, Sheet 2, represents a transverse vertical section through line yy of Fig. 2. Fig. 4 represents a transverse vertical section throughline z z of Fig. 2. Fig. 5 represents a horizontal section through linec c of Fig. 2. Fig.6 represents a detached view, in perspective, of thewater-back.v

' In all the gures the same letters of reference are used to indicatelike parts.

A is the hre-box or grate. Its back Ic may he of dre-brick or cast-iron,as desired. If

considerable heating be required the back would conduct a greaterquantity o'f -heat to the air-chamber (which is located at its rear) ifit was made of cast-iron in the form of a simple corrugated plate. Beingthus constructed, it is very inexpensive, and can frequently be renewedif requisite. B and B' are the ovens, one on each side of the grate orlire-box. With the exception of their backs and fronts their walls areentirely available for the action of heat thereon. With the exception ofa small surface next adjacent to the fire-brick of the grate or flrebox,the entire tops, sides, and bottoms of both ovens 'are subjected to theaetion of heated currents of air in coursedirect from the hre to thechimney, as indicated by the several arrows. Gis the main smoke-pipe.

It has three points of connection with the interior of the range-onenear the top of grate at its rear, and two near the inner rear lowercorners of the ovens B. D is the hot-air flue surrounding the smoke-pipeO, and communieating from below with the air-chamber hereafterdescribed. E is the water back or heater, located immediately over theiire space or grate, near its rear, and is so constructed and arrangedthat it is entirely surrounded with heat when the range is in operation.This water back or heater rests at one end by an arm,

e, upon the top edge of one side of the grate, and at the other end by aprojection, f, of the heater proper upon the opposite side of the grate.The water-back proper may be constructed in any desirable form, but acontiguration like that shown in the drawing is deemed desirable.Therein it will be found of oblong form with a flat top, its sides andbot tom in section resembling the letter U,-with the sides flaring. Twopipes, a a', conduct water into and from the heater, communicating inthe usual manner with a boiler placed at convenient distance therefrom.A 'partition, b, within the water back or heater, ertends from the endto which the pipes ci are attached nearly to the opposite end, and llsvertically the interior space of the heater. The pipe c enters thechamber on one side of said partition b, and the other pipe, a',communicates with the opposite chamber. As the water is heated acomplete and perfect circulation is thereby secured.

By the peculiar and novel construction of this water back or heater it,as a separate and distinct device, is adaptable for use with any kind ofrange already in operation; provided only that the lire-space of suchrange be at least a little longer than the outside length of the heater,not counting the projections e and f, in order that it may be suspendedover the lire as stated. It often occurs that it is desirable to locatethe hot-water boiler at one particular end of the range. With thisimproved water-back it is only necessary to have both end plates of therange perforated (when being manufactured) for the passage of the pipesa, and then the water-back may be placed in position with said pipesextending in either direction. In such case a pair of metallic plugsneed be provided for closing the apertures not used. It is deemedpracticable to make the entire water back or heater of cast-iron, in onejecting boxes 'i and i', at or near the right and left rear lowercorners of .the ovens. These dampers operate horizontally' at rightangles to the dust-dampers g. Upon each of the boxes 'i and i', over thedampers h and h', the conducting-pipes are mounted, which communicatewith the chimneyor smoke 4pipe C, hereafter more fully described. G andG are rods which control the dust-dampers g g', placed immediately belowthe grate and on each side. They communicate with oven-iiues adjacent tothe dampers h. H and H are openings in the face of the range below theovens, provided with suitable doors, through which the dust and sootwhich may therein `collect can be -from time to time readily removed. Inthis connection it will be observed that the dampers h are so placedwith relation to the base-plate ofthe range as to cause soot and othersimilar matter to remain on the base-plate near said dampers-in otherwords, there is a quick vertical change ofdirection, by which the sootwould naturally be deposited near the rear wall of the range. I isasmoke-damper placed in a short piece of pipe communicating from the topand rear of the nre-chamber direct into the smoke-pipe C. This damper isoperated by the damper-rod in front of air-passage D on top of therange.v

Upon lighting a fire in a large range on a cold or damp day, especiallywith a chimney of ordinary capacity for draft, it is seldom that thesmoke will pass freely by the various circuitous channels desiredl andknown to be essential, but pour out into the kitchen. The soot andfouling immediately following the lighting of such re generally are muchgreater than would result from several hours subsequent burning. Thecold metal of the ovenflues condenses the smokeand forms a sweat onevery surface exposed,l which collects and holds all soot and dust whichcomes in contact therewith, and prevents the ovens from being quicklyand eiectually heated. By having this smoke-damper I placed immediatelyin the rear ofthe grate and between the two ovens the earlier andobjectionable products of combustion are not only conducted at once anddirectly to the smoke-pipe, but the kindling and progress-of the fire toa heating and desirable capacity are secured without unnecessary delay.-Meantime the fire, by direct radiation, is warming the parts adjacent,so

that when the dampers h are opened and the damper I closed the heatispromptly available to its fullest capacity. In having this smokedamperarranged with relation to the oven and the water-back, as described, itpeculiarly adapts this range for general summer use, for the fire, beingrequired for heating water or for cooking other than baking, may beoperated as well or better directly through this damper than would belthe case without it. By the combination and arrangement of the dampersl1. and I it is an easy matter to maintain any desired degree of heat inthe ovens by opening and closing them respectively, according to thecondition of the fire from time to time. K is a cold-air liue extendingfrom each end ofthe range below the ovens inward to a point below and inthe rear of the fire-box or grate. L and L are conducting-pipes,extending from the dampers h upward, and converging into the smoke-pipeC at a point slightly below and in the rear of the top of the fire-boxor grate. M is the hot-air chamber. Its space encircles the pipes L andis adjacent to the rear surface of the plate 7c at the back of thegrate. This chamber converges as it extends upward, as is indicated bydotted lines in Fig. 2, and communicates at its top with the interior ofhotairpipe D. The outer `walls of this chamber may be made of masonry,or they may be constructed of metal, in which latter case it ispracticable to set the range,-without disturbing a chimney alreadyconstructed, by conducting the smoke-pipe into the chimney at a properheight in a suitable manner. The coldair passage K enters the chamber Mat the bottom, through the opening m, below and in the rear of the platela. For heating upper rooms the hot-air pipe D is continued upward tothe required height; thence at right angles through a suitable register.It frequently occurs that dining-rooms, when located in basements,arevo'n the same level and in front of the kitchen. In such cases a pipeleading horizontally from the pipe D, through the most convenient wallofthe dining-room, will readily convey heated air.

The operation of the range is as follows: A fire having been kindled,the smoke-damper I is opened until the fire is well under way, thedampers h being closed meanwhile. Then these latter dampers are openedand the smokedampers are closed, which causes the current of heat todivide, passing to the right and left over the top of each oven, thencedownward, thence under them, as indicated by the arrows. To produce ahorizontal reverberating effect upon the current of heat below theovens, partitions 10 p' are placed below the center of each, llingvertically the space between the bottom of the oven and the bed-plate ofthe range, and extending from the rear wall or plate to a point near thefront of the range. Around these front ends the heat is forced to passon its way to the damper h. If but a single oven be required, one of thedampers h may be closed and the whole volume of heat conveyed around theoven desired; or if neither be required, both dampers h may be closedand the smoke-damper opened if it be only desirable to heat water or tocook on top of the range. If at any time the ovens should be found toohot for the reception of any article of food which should be bakedgradually when rst i reverse current of cold or comparatively cold airis made to encircle the oven, which will rapidly lower the temperatureto any desired degree, after which the dampers h may be opened,smoke-damper I closed, and the dustdampers g closed gradually, whichWill slowly raise the temperature of the ovens to their fullestcapacity. By this possibility of reversing the currents of air in theoven-dues the Walls thereof may be kept much cleaner from extraneousaccumulation than if but one current were ioWing continuously in thesame direction. If but a single oven should be required, all theadvantages derived from the several arrangements of ilues and dampersmay be as Well secured by this simple non-use of one of the ovens andits surroundings, and by having' a solid plate at one end for thesupport of that end ofthe grate and the top of the range.

Having thus described my invention, I claim as new and desire to secureby Letters Patent- 1. The improvement in that class of ranges l whichAis provided with side ovens on a line with or below the iire-box, whichconsists in connecting?,` the main flue with the oven1nes at a pointbelow and in rear of the fire-box, and also with the dre-box direct, inorder that by opening. or closing the dampersh, h', and I, the draft ofhot air may be made to encircle one or'both ovens, or be dischargeddirect` from the re-boX to the duc, Without coming in contact with thewalls of either oven, substantially as described.

2. The peculiar location, combination, and arrangement of the dampers itk', g g', and I, and the several ducs with which they are respectivelyconnected, by means of which a current or draft of cold air will, whendesired, be made to encircle the ovens and ilow in a reverse directionto that taken by the heated air, substantially asshown and described.

3. The Water-heater E, provided with the end projections e and f, theinterior partition b, and so arranged that both the induction andeduction-pipcs may be attached thereto at one of its ends, as described.

4. The improvement in combined cooking and heating-ranges, whichconsists in the pe culiar location, construction, and arrangement of therear plate of the lire-box, the branching-fines L L', main due C, andair-chamber M, all substantially as described, for the purpose ofutilizing the direct heat radiated from the rear of the fire-box and theflue-s.

CEAS. J. WOOD.

Witnesses:

ALvA HUBBARD, Jos. W. SCULL.

